Hearty Beef and Tomato Stew

Ingredients

• 1  bay leaf 
• 0.8 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes crushed undrained canned
• 2 cups carrots sliced
• 0.5 cup parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 3  garlic cloves minced
• 1.5 cups less-sodium beef broth fat-free
• 2 teaspoons olive oil 
• 1 cup onion finely chopped ( 1 medium)
• 16 ounce pearl onions frozen
• 0.8 cup pinot noir chocolate brownies dry red
• 1.5 pounds potatoes red cubed
• 1  rosemary sprig 
• 1 teaspoon salt 
• 2 pounds rump steak trimmed cut into 1/2-inch cubes
• 1 tablespoon tomato paste 

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef; cook 5 minutes or until browned, stirring frequently.
3. Remove beef from pan, reserving 1 tablespoon of drippings in pan.
4. Add onion and garlic to pan; saut 2 minutes or until onion begins to brown.
5. Add tomato paste; cook 1 minute, stirring frequently.
6. Add broth; bring to a boil. Return meat to pan.
7. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
8. Lycopene count: 11 milligrams per serving.